12 FOOD NETWORK MAGAZINE
summer
favoritesRIGATONI WITH CHERRY TOMATOES AND BURRATA ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4
3 pints cherry and/or grape tomatoes,
halved
¼ cup extra-virgin olive oil,
plus more for drizzling
Kosher salt and freshly ground pepper
12 ounces mezzi rigatoni
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
8 ounces burrata cheese,
cut into 4 pieces
½ cup torn fresh basil1.Preheat the oven to 400 ̊. Toss the
tomatoes with 2 tablespoons olive oil,
½ teaspoon salt and a few grinds of pepper
in a large bowl. Spread the tomatoes on
a rimmed baking sheet and roast until
softened, about 20 minutes. Return to the
bowl and stir with a wooden spoon to break
up the tomatoes and make a chunky sauce.
2.Meanwhile, bring a large pot of salted
water to a boil. Add the pasta and cook as
the label directs. Reserve ½ cup cooking
water, then drain.3.While the pasta is cooking, heat the
remaining 2 tablespoons olive oil in a small
skillet over medium heat. Add the garlic
and cook, stirring occasionally, until lightly
golden, about 3 minutes; add to the bowl
with the tomatoes.- Add the pasta to the tomato mixture
and toss, adding enough of the reserved
cooking water to loosen. Stir in the oregano
and season with salt and pepper. Top each
serving with a piece of burrata, basil, a
drizzle of olive oil and a few grinds of pepper.
DAVID MALOSH.
PRESENTED BY- ••••
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